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A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.

A snack that is produced by oven baking slices of pepperoni. Typically, a stick of Pepperoni that may be from 1 to 2 inches in diameter is used for making Pepperoni Crisps.

A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home.

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.

A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

Setting an oven or broiler to the desired cooking temperature in advance of using it so that is has time to reach the desired temperature before putting the food in to be cooked.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A description given to equipment that is capable of withstanding oven heat but does not necessarily mean that it is safe to use with direct heat, such as that of a burner on the stove.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

Thin, dried slices of bread that are slowly browned in an oven.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.